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Category Archives: Cakes

Whole Wheat Carrot Cake

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Whole Wheat Carrot Cake

Firm, yet light texture cake that’s made entirely with whole wheat flour and the goodness of carrots, sprinkling of walnuts and hint of cinnamon. The butter has been replaced with oil, and white sugar with brown sugar/jaggery. To frost or not to frost the cake is entirely up to you.

Moist, flavorful and lightly spiced

Moist, flavorful and lightly spiced

A great tea-time treat

A great tea-time treat

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Delectable Date Cake

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Delectable Date Cake

Decadent and egg-less Date Cake that is  easy to make and is so good it won’t last long! Enjoy with your afternoon tea or as a dessert with a scoop of ice cream.

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 This cake has a soft texture and is chock-a-block with dates, carrots and pecan bits.


This cake has a soft texture and is chock-a-block with dates, carrots and pecan bits.

 

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Classic Date and Walnut Cake

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Classic Date and Walnut Cake

Packed with goodness of dates this old-fashioned cake is a tea-time treat for sure!
It’s light, moist, and delectable with a hint of spices and honey that pair so well with walnuts. No need to curb your sweet cravings… need I say more?

Walnut date cake

 

Ingredients

1 cup dates, whole or, pitted and chopped
1 cup walnuts, chopped
1 cup plain flour
¾ cup Canola oil
½ cup brown sugar
¼ cup honey
2 eggs
1 tsp baking powder
¾ tsp cinnamon powder
½ tsp nutmeg
½ tsp salt
1 tsp vanilla

Directions
If using whole dates, place them in a bowl and add enough boiling water to cover them. Leave them to soak while you prepare the cake batter. Drain and chop.
Meanwhile, preheat the oven to 160 degrees C. Grease an 8″ (20 cm) metal loaf tin and line it with baking paper.
Sift the dry ingredients: flour, cinnamon, nutmeg, salt and baking powder into a large mixing bowl.
In another bowl, whisk together the wet ingredients: oil, brown sugar, honey, eggs and vanilla.
Add the dates into the mixture along with the walnuts and stir gently together until thoroughly mixed.
Pour the mixture into the prepared tin and level the top.
Bake at 160 degrees C for 1 hour or until tester comes out clean.
Allow to cool in pan on rack for 10 minutes.
Remove from the tin and allow to cool on a wire rack.

 

I am partial to date cakes as we have our very own date palm trees in our garden!

I am partial to date cakes as we have our very own date palm trees in our garden!

Note: When cold, drizzle some honey over or some warm toffee sauce (optional).
You can substitute walnuts with pecans and also add some ginger or lemon rind to the batter.
How to make the toffee sauce
Ingredients
½ cup butter
½ cup brown sugar
½ to ¾ cup thick cream
½ tsp vanilla

Directions
Place butter and sugar in a saucepan on medium heat. Cook and stir until mixture turns a deep amber color.
Carefully stir in cream and vanilla. Whisking constantly, cook until sauce thickens and coats back of spoon.
Makes about 1 cup sauce

(From My Recipe File)

3 Minute Chocolate Cake

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3 Minute Chocolate Cake

Here’s an interesting recipe that I came across on video jug, an instructional  video website!

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Ingredients

4 tbsp flour

2 tbsp cocoa powder

4 tbsp castor sugar

1 egg

3 tbsp milk

3 tbsp oil

Handful chocolate chips

Splash vanilla essence

3 minute choc cake

Directions

Mix and microwave in a greased cup for 3 minutes.

Serves 2

3

You can decorate with chocolate curls, chocolate-dipped nuts, sprinkles or just dust some icing sugar on top and top with a strawberry or a sprig of mint.

Enjoy!

Note: Remember not to over bake as these tend to go rubbery!

Source: www.videojug.com

Quick Chocolate Lava cake

Quick Chocolate Lava cake

This post on one bite molten chocolate magic is definitely not for baking purists, but is dedicated to all those reluctant cooks in the world, that includes my daughter too who would welcome few delicious bites any time of the day.

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Ingredients

1 Tbsp. all-purpose flour

1 Tbsp. powered sugar

2 Tbsp. cocoa

4 Tbsp. milk

2 Tbsp. softened butter/oil

¼ tsp. vanilla

Pinch salt

Pinch baking soda

Pinch baking powder

Dark or bittersweet chocolate chunks/chips

Directions

 Combine dry ingredients and mix well. Add liquid, stir, then transfer to a little dish

Combine dry ingredients and mix well. Add liquid, stir, then transfer to a little dish

Pour in half the batter, add chocolate chunks.

Pour in half the batter, add chocolate chunks.

Cover with the remaining batter.

Cover with the remaining batter.

Mmmm….gooey chocolate

Mmmm….gooey chocolate

Give it the gourmet look… top with a dollop of cream and strawberries,The problem is you have to wait to decorate and in the meantime the cake loses some of its texture and becomes chewy. So this step is only to impress the camera!

Give it the gourmet look… top with a dollop of cream and strawberries, a show stopper indeed!
The problem is you have to wait to decorate and in the meantime the cake loses some of its texture and becomes chewy. So this step is only to impress the camera!

Oh, it sure does look like a show-stopper dessert  Grab some coffee, your favorite book and a fork…indulge!

Combine dry ingredients and mix well. Add liquid, stir, then transfer to a little dish (spray the dish beforehand). Microwave 2 minutes.

Pour in half the batter, add chocolate chunks.

Cover with the remaining batter.

Microwave 2 minutes.

Oh, it sure does look like a show-stopper dessert.

Grab some coffee, your favorite book and a fork…indulge!

That’s how my daughter loves it! She’s eating one now.

Disclaimer: I take no claim to fame for this recipe

2 Minute Chocolate Walnut Microwave Cake

2 Minute Chocolate Walnut Microwave Cake

Whip up a quick chocolate fix in your microwave. It’s so simple. Also saves your kitchen from looking like a war zone and no ugly pile of dishes in the sink.

Tasty and easy-to-prepare sweet treat

Tasty and easy-to-prepare sweet treat

Finish your meal on a sweet note

Finish your meal on a sweet note

Ingredients

1 Tbsp. all-purpose flour

1 Tbsp. powered sugar

2 Tbsp. cocoa

4 Tbsp. milk

2 Tbsp. softened butter/oil

¼ tsp. vanilla

Pinch salt

Pinch baking soda

Pinch baking powder

Dark chocolate chunks/chips

Chopped walnuts

…sweet finale!

…sweet finale!

Directions

Sift together the dry ingredients.

Add salt, baking powder and baking soda.

Add butter and mix well.

Grease the baking dish.

Place walnuts at the bottom.

Pour half the batter.

Add a layer of chocolate chunks.

Cover with the remaining batter.

Microwave on High, 2 minutes or until firm. Be careful not to overbake.

Let stand.

Run a knife around the pan to release the cake.

Invert on a plate and serve it warm. Can also be served with a scoop of ice cream.

Serves 1 ( 2 if you are calorie counting)

 Looks too good to be true? Take a bite to believe what a wonderful baker you are!

(Source:  Unknown)

Chocolate and chili cupcakes

Bittersweet…and delicious with a hint of chili!

These delicious cupcakes were made by my dear daughter! She sure has a sweet tooth, and she is initiating us too into becoming cupcakeaholics!
The countertops were overflowing, there were cupcakes everywhere!Oh, what a sight to behold!
Isn’t it wonderful when your kids share your passion for cooking with you! My son, incidentally is a wonderful cook, and am glad that my little one is following in his footsteps! Dear P, I am so proud of you!

The recipe is fool proof and works well . Makes 18 cupcakes.

Ingredients:

1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
1 1/2 cups self rising flour
4 tbsp Dutch process cocoa powder
1 tsp baking powder
4 eggs
2 tsp chipotle chilli powder
1/2 cup (3 1/2 oz) semi sweet chocolate chips

Directions:

Preheat oven to 350F/175C

Combine all cupcake ingredients, except chocolate chips, in a large bowl and beat till smooth for about 2-3 mins.

Stir in chocolate chips.

Spoon in batter into cups.

Bake for 20 mins.

Frosting:

1/2 cups confectioners sugar, sifted
1/2 cup Dutch process cocoa powder
3 tbsp Tia maria( we omitted this)
1/2 cup (1 stick) sweet butter, softened

To make frosting, blend all ingredients together in a food processor. Spread frosting on cooled cupcakes.

Store unfrosted in an airtight container for up to 2 days.

(Recipe source: 500 Cupcakes)

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